M e n u


	Lunch Menu • Dinner Menu
	L u n c h M e n u Macbeth: "Now, good digestion waits on appetite, And health on both!" MACBETH (III, 4) Appetizers Baked French Brie A French rind-ripened cheese, slow baked and topped with roasted garlic cloves, herbal mix, and extra virgin olive oil. Served with Italian focaccia bread. Olive Pate A mix of Spanish olives, red onions, bell peppers, and fresh herbs sautéed in butter and wine, then blended into a fine spread. Served with Italian focaccia bread and vegetables. Salads Fresh Garden Salad Baby gourmet lettuces, red onions, tomatoes, grated cheese carrots, red cabbage, and an orange slice. All topped with Parmesan and roasted sunflower seeds. Served with choice of dressing. The Globe Special Salad Fresh baby lettuces and cheddar cheese topped caramelized sweet onions, charred arugula, apple wood smoked bacon, fresh tomatoes, and roasted pumpkin seeds. Recommended with Chipotle Ranch Dressing. The Globe Grilled Salad Grilled chicken breast OR grilled black tiger shrimp topped with your choice of Jamaican Jerk, Sesame-Ginger, or Herbal sauces. Served on a garden salad with your choice of dressing. Timon of Athens Pasta Salad Orzo Greek pasta with tomatoes, red onions, bell peppers, and scallions all sauteéd in a spicy herbal blend. Tossed in a balsamic vinaigrette and topped with feta cheese and Kalamata olives. Served with or without a rosemary shrimp kabob. Cobb Salad Romaine lettuce, turkey breast, tomatoes, avocado, celery, scallions, hard-boiled eggs, and apple wood smoked bacon. Topped with bleu cheese and covered with a fresh chive Dijon mustard vinaigrette. The Globe's Special Quesadillas Vegetarian, Grilled Chicken, Grilled Shrimp, or Lump Crabmeat Quesadilla All quesadillas are prepared on a flour tortilla with fresh grilled vegetables, Monterey jack cheese and grilled pablano chilies. Topped with black bean chili, corn salsa, sour cream, and salsa picante. Entrées Thai Emerald Curry Black tiger shrimp and garden vegetables sauteéd in a spicy emerald curry sauce. Served over jasmine rice and topped with a fried egg, serrano pepper coulis, fresh basil and a lime wedge. Shrimp Criollo Black tiger shrimp, Andouille sausage, red onions, bell peppers, celery and fresh herbs reduced in a Creole shrimp stock. Served atop roasted garlic and white cheddar grits. Garnished with cayenne pepper. Shrimp Tortellini Black tiger shrimp sauteéd in butter with garlic, shallots, cheese-filled tortellini, and a vegetable medley. All finished in a white wine cream reduction sauce. Garnished with parmesan cheese and chives. Shrimp Biryani Black tiger shrimp sauteéd in butter with Indian Biryani spices and aromatic vegetables. Served atop jasmine rice and granised with roasted cashews and golden sultanas. Topped with cinnamon and cayenne pepper. Chicken Korma Chicken breast strips sauteéd in butter with Indian Masala spice, sweet onions, carrots, tomatoes, and yogurt. Served atop jasmine rice and garnished with poppy seeds, lemon wedges, and cilantro. Topped with cinnamon. Salmon As You Like It A fresh salmon filet, herb encrusted and seared in butter. Served with a side salad and your choice of dressing. Please allow extra time for this entrée. Sandwiches The Globe Grilled Cheese Smoked pablano chilies, red onions, fresh tomatoes, and Fontina cheese on multi-grain bread with mayonnaise and garlic vinaigrette. Grilled in cilantro compound butter. The Whachamaadoogie Black tiger shrimp grilled in extra virgin olive oil with garlic, rosemary, thyme, and oregano. Served on ciabatta bread with red onions, lettuce, tomato, mayonnaise, and garlic vinaigrette. Named in honor of Scott Wilson The Much Ado A club made with apple wood smoked ham and bacon, smoked turkey, Fontina cheese, lettuce, tomato, mayonnaise, red onions, and garlic vinaigrette. Served on multi-grain bread. Midsummer Night's Dream Burger An eight-ounce USDA choice ground beef patty cooked to order and topped with grilled red onions, apple wood smoked bacon, and smoked Gouda. Served on a toasted bun with mayonnaise, spicy ketchup, basil mustard, lettuce, tomato, and garlic vinaigrette. D i n n e r M e n u Lunch Menu (click) Appetizers Baked French Brie A French rind-ripened cheese, slow baked and topped with roasted garlic cloves, herbal mix, and extra virgin olive oil. Served with Italian focaccia bread. Olive Pate A mix of Spanish olives, red onions, bell peppers, and fresh herbs sautéed in butter and wine, then blended into a fine spread. Served with Italian focaccia bread and vegetables. Crawfish Spring Rolls Won Ton wrappers folded around a savory filling of vegetables and crawfish, then deep fried. Served with a wasabi dipping sauce and Serrano coulis. Beef and Montrachet Crostini French baguette crostini topped with Montrachet goat cheese and grilled beef tenderloin. Topped with a wasabi sauce Verte, capers, red bell coulis, fresh Parmesan, and fresh chives. Blue Crab Cakes Lump crabmeat, aromatic vegetables, eggs, and fresh herbs mixed into batter and fried. Served with chipotle pepper dipping sauce and fresh vegetables. Salads LAFEU: "We may pick a thousand salads, ere we light on such another herb." All's well that ends well (IV, 5) The Globe Special Salad Fresh baby lettuces and cheddar cheese topped caramelized sweet onions, charred arugula, apple wood smoked bacon, fresh tomatoes, and roasted pumpkin seeds. Recommended with Chipotle Ranch Dressing. Timon of Athens Pasta Salad Orzo Greek pasta with tomatoes, red onions, bell peppers, and scallions all sautéed in a spicy herbal blend. Tossed in a balsamic vinaigrette and topped with feta cheese and Kalamata olives. Served with or without a rosemary shrimp kabob. Entrées All entrées served with a fresh garden salad and fresh bread. All entrées are cooked per order and no microwaves are used. Thai Emerald Curry Black tiger shrimp and garden vegetables sautéed in a spicy emerald curry sauce. Served over jasmine rice and topped with a fried egg, Serrano pepper coulis, fresh basil and a lime wedge. Shrimp Tortellini Black tiger shrimp sautéed in butter with garlic, shallots, cheese-filled tortellini, and a vegetable medley. All finished in a white wine cream reduction sauce. Garnished with parmesan cheese and chives. Shrimp Criollo Black tiger shrimp, Andouille sausage, red onions, bell peppers, celery and fresh herbs reduced in a Creole shrimp stock. Served atop roasted garlic and white cheddar grits. Garnished with cayenne pepper. Scallops Prospero Sea scallops sautéed in butter with fresh pesto, shallots, aromatic vegetables, tomatoes, and scallions. Reduced with white wine and stock. Served atop Udon noodles and asparagus spears. Topped with red bell pepper coulis and fresh Parmesan cheese. Pan Fried Orange Roughy Orange Roughy filet dredged in spiced flour, pan fried, and topped with a juniper berry pecan sauce, Topped with roasted pecans and cayenne pepper. Served with vegetable of the day. Twelfth Night Trout An herb encrusted rainbow trout filet seared in butter and topped with a citrus buerre blanc and roasted pecans. Served with the vegetable of the day. MARIA: "Lie you there; for here comes the trout that must be caught with tickling." Twelfth Night (II,5) Salmon Caliban Fresh salmon filet marinated in balsamic vinegar, encrusted with fresh herbs, apple wood smoked bacon, and cranberries. Seared and topped with a citrus buerre blanc and fresh chives. Served with the vegetable of the day. CALIBAN: "I'll pluck thee berries; I'll fish for thee, get thee wood enough." The Tempest (II,2) The Globe Grill All grill entrees served with a fresh garden salad and fresh bread. All menu items are cooked per order and no microwaves are used. No guarantee on steaks over medium. Filet Mignon A top choice eight-ounce filet mignon marinated in a special Globe sauce and char-grilled to order. Served with the vegetable of the day. Filet Oscar A center cut eight-ounce filet mignon grilled to temperature and topped with lump crabmeat, sautéed asparagus and fresh béarnaise. Served with the vegetable of the day. The Winter's Tale Lamb A 12-ounce lamb rack rubbed with fresh mint and oven roasted. Topped with a Shiraz demi-glace and fresh mint. Served with the vegetable of the day. The Prince Hal An eight ounce center-cut filet mignon cit into a roulade and stuffed with crabmeat, aromatic vegetables, fresh herbs and white cheddar cheese. Oven roasted and topped with a mustard demi-glace. Served with the vegetable of the day. PRINCE HAL: "O, my sweet beef, I must still be good angel to thee." Henry IV, Part 1 (III,3) The Oberon A 12-ounce prime center-cut strip loin encrusted with fresh thyme, salt and black pepper, char-grilled and topped with smoked tomato butter and fried shallot rings. Served with the vegetable of the day. OBERON: "I know a bank whereon the wild thyme blows..." Midsummer's Night Dream (II, 2) The Othello Beef medallions herb rubbed seared in butter and layered with Montrachet cheese crostini. Topped with a sauteed sun-dried tomatoes, pine nuts, garlic and fresh tarragon reduction sauce. Finished with a beurre noir. OTHELLO: “ O thou weed, Who art so lovely fair, and smell’st so sweet, That the sense aches at thee.” Othello (IV,2) Boeuf Bourguignon Beef tenderloin sauteed in butter with carrots, onions, tomatoes, celery and mushrooms. All reduced with red wine and stock. Topped with lardons of apple smoked bacon, French bread croutons and fresh parsley. LA PUCELLE: “want ye corn for bread? I think, the Duke of Burgundy will fast, Before he’ll buy agian at such a rate.” King Henry VI, Part 1 (III,2). Applewood Smoked Pork Chop A center-cut apple wood smoked pork chop grilled and topped with fresh tomato chutney and caramelized onions. Served with the vegetable of the day. Grilled Chicken Montrachet Grilled breast with herbed Montrachet goat cheese and toasted almonds. Topped with a rosemary cream sauce and red bell pepper coulis. Served with the vegetable of the day.